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Lasagne al Ragù with Bechamel
3 Std.Für 8Nutri-Score C€€
C
3 Std.
3 Std.Lasagne al Ragù with Bechamel
was Sie brauchen
Zutaten
ground beefFleisch500 g- ground porkFleisch250 g
onion (finely chopped)Obst & Gemüse1 Stück
carrot (finely chopped)Obst & Gemüse1 Stück
celery stalk (finely chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse3 Stücke
tomato passataVorräte700 ml
tomato paste (tablespoons)Vorräte2 Stücke
red wineGetränke150 ml
olive oilVorräte30 ml
butterMilchprodukte80 g
flourVorräte80 g
milkMilchprodukte1 Liter
nutmeg (freshly grated)Gewürze1 g
fresh lasagne sheetsGetreide400 g
parmesan (grated)Milchprodukte120 g
mozzarella (torn)Milchprodukte250 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
431kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 22 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bräter
Stielkasserolle
Schneebesen
Auflaufform
Kochfeld
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the ragù
- Heat the olive oil in a Dutch oven and soften the onion, carrot and celery.
- Add the garlic, then the ground beef and pork, and brown well.
- Stir in the tomato paste, deglaze with the red wine and add the tomato passata.
- Schritt 2
Simmer the ragù
- Season with salt and pepper.
- Simmer gently, partially covered, until rich and thick, stirring occasionally.
- Schritt 3
Make the bechamel
- Melt the butter in a saucepan, whisk in the flour and cook briefly.
- Pour in the milk gradually, whisking until smooth.
- Season with salt, pepper and nutmeg and cook until thickened.
- Schritt 4
Assemble the lasagne
- Spread a layer of ragù in the baking dish, then lasagne sheets, bechamel and parmesan.
- Repeat the layers, finishing with bechamel, mozzarella and parmesan.
- Schritt 5
Bake
- Bake until golden and bubbling.
- Rest before slicing and serving.
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